Apple and Cherry Pie Recipe

by | May 12, 2020 | 0 comments

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Apple and Cherry Pie Recipe, Comfort in a Homemade Dessert

There is something comforting about the smell of an apple pie baking. The mixture of butter, cinnamon, apples, and sugar creates a delicious blend of aromas that can make any space feel like home. Adding sweet cherries to make this Apple and Cherry Pie Recipe happened by chance, but now it’s a delicious family favorite.

Apple Cherry Pie on plate

A Nostalgic Beginning

Years ago, I had a little gourmet shop on Fishers Island, just off the coast of Mystic, Connecticut. I opened the shop with no experience other than a love of good food, which was scarce on the island. The store opened with great success, and I was always looking for new goodies to add to our shelves. My mother-in-law, Anna, started making pies and cookies for me to sell. I decided to price the pies at fifteen dollars, which Anna thought was outrageously expensive. However, the minute I placed them on the counter, customers scooped them up by the slice, whole pies, and special orders. Anna couldn’t bake them fast enough, and we couldn’t keep them in stock.

Lessons from Anna

Anna taught me so many life lessons, and also how to make pies, so we could keep up with the demand. Now, I think of her often when I’m making a pie. Today, I was low on apples but had a bag of frozen sweet cherries, so I added them to the apples, and the outcome was amazing, so good that my husband ate half of the pie in one sitting. The bright, tart flavor of apples marries perfectly with luscious cherries. Now, this Apple Cherry Pie Recipe has become a favorite of ours.

Apple Cherry Pie photo

Grateful Reflections

I’ve often said that my dream job would be a baker with an apartment over my storefront. I came close to that wish with my store on Fishers Island, so I am grateful for that chapter in my life and for Anna’s guidance.

Unbaked Apple Cherry Pie Recipe
Apple and Cherry Pie Recipe Filling in Unbaked Crust

Apple and Cherry Pie Recipe

This Apple and Cherry Pie layers tart Granny Smith apples with sweet cherries inside a buttery, flaky double crust. Using a food processor makes the dough quick and foolproof, while the filling bakes into a bubbling, fragrant dessert that tastes like comfort in every slice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 Servings
Calories 473 kcal

Ingredients
 
 

Pie Crust

  • 2 ¼ cups all-purpose flour
  • ¾ teaspoon salt
  • 1 teaspoon sugar
  • ¾ cup cold unsalted butter diced
  • â…“ – ½ cup chilled water

Pie Filling

  • 5 –6 firm Granny Smith apples peeled, cored, and sliced into wedges
  • Juice of 1 lemon
  • 10 ounces sweet cherries pitted and halved
  • ½ cup white sugar
  • ¼ cup packed light brown sugar
  • â…“ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsalted butter to dot over the filling

For the Top

  • 1 egg + 1–2 tablespoons water for egg wash
  • Additional sugar for sprinkling

Instructions
 

Make the Pie Crust (Food Processor Method)

  • Add the flour, salt, and sugar to the bowl of a food processor. Pulse to combine.
  • Add the cold butter and pulse until the mixture has large pea-sized bits of butter.
  • Add the chilled water a little at a time, pulsing briefly after each addition. Stop as soon as the dough holds together; it may still look a bit shaggy.
  • Turn out the dough, divide into two discs (one slightly larger for the bottom crust), wrap, and refrigerate for at least 30 minutes before using.

Prepare the Filling

  • In a large bowl, toss the apples and cherries with lemon juice and vanilla.
  • Add the white sugar, brown sugar, flour, and cinnamon; toss until evenly coated.

Assemble the Pie

  • Roll out the larger disc of dough and fit it into a 9-inch pie pan. Fill with the apple and cherry mixture. Dot the filling with 1 tablespoon of butter.
  • Roll out the second disc of dough and place it over the fruit. Crimp the edges to seal and cut a few steam vents on top. (Alternatively, cut into strips and create a lattice.)
  • Brush the crust with egg wash and sprinkle lightly with sugar.

Bake the Pie

  • Preheat the oven to 425°F (220°C). Bake the pie for 12 minutes.
  • Reduce the heat to 350°F (175°C), loosely cover the top with foil, and continue baking for 40–50 minutes.
  • For extra browning, remove the foil during the last 5–10 minutes. The pie is ready when the filling bubbles through the vents or lattice.

Serve

  • Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature with vanilla ice cream or whipped cream.

Notes

By hand crust method: Combine flour, salt, and sugar in a bowl. Toss in the cold butter. Using your fingertips, press and rub the butter into the flour until you have a shaggy mixture with flattened butter pieces. Gradually drizzle in chilled water, tossing with a fork until the dough just holds together. Divide, wrap, and chill as directed.
The crust can be refrigerated for up to 3 days or frozen for up to 2 months.

Nutrition

Calories: 473kcalCarbohydrates: 73gProtein: 5gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 50mgSodium: 225mgPotassium: 269mgFiber: 5gSugar: 36gVitamin A: 662IUVitamin C: 11mgCalcium: 33mgIron: 2mg

Step by Step

Apple and Cherry Pie Recipe Filling in Unbaked Crust
Apple and Cherry Pie Recipe Unbaked Lattice Crust
Baked Apple and Cherry Pie Recipe with Lattice Crust

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